Saffron and Shrimp Risotto
- 2 tablespoons olive oil
- ¼ cup butter
- 1 garlic clove
- ⅓ cup chopped onion
- 4 to 5 cups fish or chicken stock
- 1 large pinch of saffron
- ½ cup white wine
- 11/2 cup Arborio rice
- 1 ½ pounds uncooked shrimp
- Salt and pepper
- ⅓ cup parmesan cheese
- In a saucepan over medium heat, bring the stock to a simmer and add the saffron. Reduce the heat to low and keep the stock warm.
- In a pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to the pan and saute to soften 3 to 4 minutes. Stir in the rice, then add the wine and cook until evaporated.
- Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, until the stock is almost completely absorbed before adding more. after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick
- When rice is cooked to al dente, after 20 to 25 minutes, stir in the butter and the cheese. Add more stock if needed so the rice is thick.
- Season with salt and pepper.Fold in the shrimp and simmer for 2 minutes. Spoon the risotto into a shallow bowl. Serve immediately.
I just love risotto! I am far from being an expert at cooking it, but I still love to eat it.
It's not always possible, with this economy, to go to a restaurant every time we crave our favorite foods, risotto being one of mine. Such a craving is often the reason I get in the kitchen and start cooking. Last week I decided to make Saffron and Shrimp Risotto to experiment more with cooking basics. It was actually easy and delicious.
Love risotto and love saffron and love shrimp=love this dish!
What a beautiful dish! We eat rice regularly of course, but I sometimes forget that it can be a fabulous main course and not just something you serve *with* the main course. Your recipe sounds delicious rich and flavorful!
That color is divine, Erica! I love risotto too and with shrimp and saffron, what a marvelous dish.
Baking is my Zen
Shrimp, saffron adn risotto...does it get better than this? Noooo.
What a delicious combination! It looks so yummy!
my boyfriend cooks for me
Using saffron in risotto blurs the lines even more between risotto and paella. But what's in a name? What matters is the deliciousness!!!
What a beautiful dish to make at home! I bet it was just as delicious as it would have been if you ordered it at a restaurant!
oh my, I think I NEED to make/eat this risotto!
The risotto looks delicious! Love the color. 🙂
looks wonderful and adore the color I need to use saffron more often can I add to seafood blog?
Rebecca- Yes 🙂
Risotto is a wonderfully flavorful simple food. I enjoy risotto but, have hesitated to prepare it. I can only think of one time (sigh). I need to fix that!
Your dish looks wonderful.
Beautiful risotto. I love that you added saffron to it...gives it such lovely colour.
i love saffron for the color it contributes more than anything else--lovely dish!
Risotto is one of my favorite go to meals! Love the saffron flavor in this.
yumm, I am still searching fo arborio rice to make my first rissoto 🙂 looks delish
Thank you guys 🙂
Risotto is by far one of my favorite dishes.......Erica te pasastes con este. Se ve delicioso!
Yours looks pretty expert, Erica. And I love the traditional combo of saffron with seafood-yummy!
I did not see how much shrimp is required for this particular dish, did I miss something?
Esneda- 1 1/2 pounds.
Jenn AKA The Leftover Queen
This looks so beautiful with the saffron! Bet it was yummy too!
What a wonderfully tasty dish, either as a main or side. I'm leaning towards some grilled meat to accompany it this weekend. Looks amazing.
It has such a beautiful rich color! I rarely make risotto as we are not too fond of cheese. But I did get some arborio rice and I have the shrimp.
Por que si son recetas Colombianas no las hacen en Espanol que es nuestra lengua, si, hay mucha gente que habla el English pero deberia ser en los dos idiomas. Hay mucha gente en nuestro pais que no sabe English. Es una insinuacion. Tambien hay muchas recetas que ni siquiera se conocen en nuestro pais.